Avocado Salmon Salad Recipe
Salad and Salmon
AtWoman's Daymagazine and WomansDay.com, we focus on good food, and most of the time, ways to make good food goodforyou. Last night, one might say I did just the opposite. I took generally healthy foods (salad greens, fruit, fish) and tossed them and rubbed them until, I'm quite sure, the ingredients changed food groups entirely.
The good news is, I used all "good fats," as we health-minded people like to say, but this is precisely where we health-minded people often get in trouble: nuts, cheese, olive oil, beans — four ingredients which I dumped unabashedly into my about-to-be delicious meal. The trick: eating these foods separately, or choosing one "fat" to add to a meal you're trying to prepare healthfully. We do need these types of polyunsaturated fats to help our bodies absorb nutrients, but our bodies can only process so much at one time.
Logan was in charge of the salmon. He'd been waiting to experiment
with a rub, which he eventually slathered on the salmon before sliding
it into the oven for 20 minutes: cumin, paprika, brown sugar, sugar,
nutmeg and salt and pepper. He borrowed the recipe from a
Kentucky-based cafe called Joseph Beths.
I was in charge of the salad. I diced up one green apple, four
strawberries and red onion and tossed it into the bowl, coating it with
a generous helping of salt. I then poured in a favorite nut mix of mine
(almonds, pumpkin seeds, cashews and raisins), a rinsed helping of
cannellini beans and a couple spoonfuls of blue cheese. A little more salt and a lot more pepper later, I
squeezed in some lemon, topped it off with about two-and-a-half
teaspoons of extra-virgin olive oil and red wine vinegar. Finally, we
added the now sugar-glazed salmon for the perfect meal.
What is your favorite healthy food to make totally and unnecessarily fattening? Tell us in Comments.
Video: Avocado Salmon Salad
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